Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 3⁄4 cup peeled and finely chopped carrots
  • 3⁄4 cup peeled and finely chopped parsnips
  • 1 tsp. dried sage
  • 3⁄4 cup finely chopped celery
  • 3⁄4 cup fresh-squeezed, strained orange juice
  • 1-1⁄2 cups finely chopped Spanish onions
  • 2 Tbs. unsalted butter
  • + 12 more ingredients
    • 2 tsp. kosher salt
    • 1 3-½-lb. boneless beef chuck roast
    • 1 14-oz. can whole peeled tomatoes, with juice
    • 4 sprigs fresh rosemary, tied together with kitchen twine
    • 1 Tbs. honey
    • 10 grinds black pepper
    • 1⁄4 cup low-sodium chicken stock
    • 1 cup red wine, such as Pinot Noir
    • 3 Tbs. minced garlic
    • 1⁄4 cup plus 1 Tbs. tomato paste
    • 1⁄4 cup all-purpose flour
    • cooked polenta, for serving

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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